kathamba saambar
Creative Commons License photo credit: Jayashree Govindarajan

Well who doesn’t know what sambar is? I had shared with you a quick sambar recipe for those who have less time to spend in the kitchen. However its Onam time, and spending some time in the kitchen is totally justified 🙂

Brinjal – 1 no (diced)
Drumstick – 1 no (cut into 2 inch pieces lengthwise)
Ladies Finger – 4-5 nos (cut into longish pieces)
Potato – 1 no (peeled and diced)
Carrot – 1 no (peeled and diced or sliced)
Tuar dal (yellow lentils) – 1 cup
Tamarind – size of a big lemon
Water- 4 cups
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Curry leaves – 1 sprig
Salt to taste
Asafoetida – ¼ tsp
Coconut Oil – 2 tbsp

For fresh Sambar masala
Husked gram dal (chana dal)- ¼ tsp
Fenugreek (methi) – ¼ tsp
Dry red chili – 4 nos
Coconut Oil – ½ tsp
Dry coriander seeds – ½ tsp

  1. Fry all ingredients for sambar powder, cool, grind and keep aside
  2. Wash dal and cook it with turmeric powder and 2-3 curry leaves
  3. Mash tamarind in 1 cup water and strain to get tamarind water
  4. Boil tamarind water with red chili powder, salt, curry leaves and asafetida
  5. Add coconut oil when it boils and add all the vegetables except ladies finger as it cooks faster
  6. Once the vegetables are done add the cooked dal and bring it to a boil and ladies finger
  7. Add the prepared sambar masala and allow it to boil
  8. Temper it with mustard seeds and dry red chilies
  9. Garnish with fresh coriander leaves

* if you don’t like any of the vegetable used in this recipe, omit and use what you like instead! Onions, tomatoes, raddish anything!

Onam Asamsakkal!

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